Baked Angel Wings

Mix flour, butter, egg yolks, wine, and salt to form a smooth dough. In this case, it doesn't need to be worked as long as for the fried version. Wrap the dough in cling film and let it rest in the refrigerator for approximately one hour.

Divide the rested dough into three parts, roll out each part into a sheet about 1 mm thick, and use a pastry wheel to cut out rectangles, making three cuts in the middle of each. Place the individual pieces with small gaps between them on a baking sheet lined with parchment paper.

Bake for 10 – 12 minutes in an oven preheated to 170°C. The baked Angel Wings should be slightly pink and characteristic blisters should form on them. Before serving, dust them with icing sugar.